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Company 


Book 


No  expense  was  spared  to  make  the  kitchen  of  the  Drake  Hotel  the  finest  in  America  and  it  is  considered  a  masterpiece  of  kitchen  engineering,  designed  for 
efficiency  and  built  to  endure.  It  is  natural  that  for  this  great  kitchen,  perhaps  the  finest  in  the  world,  Albert  Pick  &  Company 
equipment  and  service  were  selected  to  uphold  the  splendid  Drake  Hotel  standard.  In  size  it  is  a  block 
long  and  half  a  block  wide,  only  part  of  it  appearing  in  the  view  above. 

EQUIPPED  COMPLETE 


Number  F  9  0 


Copyright  1922  by  Albert  Pick 


T  IS  the  service  of  years,  not  the  economy  of 
the  moment  that  guides  us  in  the  manufacture 
of  Cafeteria  Equipment.  Fineness  of  workmanship 
and  of  material  are  held  of  far  greater  importance  than 
lowness  of  price.  It  is  the  idea  for  increasing  utility 
that  is  eagerly  sought  instead  of  the  method  of  cheap¬ 
ening  construction.  That  is  why  “Master-Made  Equip¬ 
ment”  is  always  an  investment,  not  an  expenditure. 


W  E 


BUILD 


FOR 


PERMANENCE 


COMPANY 


-  -  J 


This  bank  of  "Pix"  Ranges  in  the  great  Drake  Hotel  Kitchen  serves  to  make  the  Drake  so  popular  for  conventions  and  banquets  where  food  must  be  prepared 

in  great  quantities  and  served  efficiently. 

EQUIPPED  COMPLETE 


Page  Two 


ALBERT  PICK  &  COM  PAN  1 


Planning  and  Equipping  Efficient  Kitchens 


The  most  important  factors  to  be  considered  in  planning  Public  Service  Kitchens  are  noted  here  in  tabloid  form.  With 
a  subject  so  broad,  the  data  is  necessarily  of  general  application,  chiefly  intended  for  these  wishing  preliminary  informa¬ 
tion.  Supplementary  information  is  freely  offered  by  our  Engineering  Department.  You  art  invited  to  consult  with 
them  on  any  matters  of  equipment,  design  or  installation.  There  is  no  fee  or  obligation  connected  with  this  service. 


IN  THE  arrangement  of  hotel  kitchens,  space  requirements  must  be  proportioned  to  the 
class  and  amount  of  restaurant  service  desired.  It  is  always  safe  to  err  on  the  side  of 
too  much  space;  for  the  average  kitchen  is  terribly  crowded  and  efficient  service  is  thus 
rendered  impossible. 

Taking  a  500-room  hotel  as  example,  the  average  dining  room  space,  including  lunchroom 
or  cafeteria,  should  be  around  10,000  sq.  ft.,  allowing  a  total  seating  capacity  exclusive  of 
banquet  rooms  of  750  to  800  people.  An  efficient  kitchen  will  require  space,  including 
storeroom,  bake  shop  and  dish  pantry,  equal  to  the  combined  dining  room  space,  or  a  total 
of  40  sq.  ft.  per  hotel  room  for  the  two. 


ALBERT  PICK  &  COMPANY 


Page  Five 


There  are  two  “Pix”  Steamers  and  eight  steam-jacketed  kettles  in  this  Vegetable  and  Soup  Preparation  Section  of  the  great  Drake  Kitchen 
kept  working  at  capacity  to  serve  the  Main  Dining  Room,  the  Grill,  the  Italian  Room  and  the  Banquet  Rooms. 

EQUIPPED  COMPLETE 


<rr: 


■<  <  -■> 


Page  Six 


ALBERT  PICK  &  COMPANY 


Planning  and  Equipping  Efficient  Kitchens  (continued) 

Large  variations  naturally  occur  according  to  the  size  of  the  city  in  which  the  hotel  is  located  and  according 
to  the  desires  of  the  proprietor  to  feature  either  his  rooms  or  his  cafe  service.  Instances  can  be  found  where 
the  combined  dining  room  and  kitchen  equal  75  sq.  ft.  per  hotel  room  instead  of  40  sq.  ft.,  and  on  the  other 
hand  some  smaller  hotels  give  as  little  as  15  sq.  ft.  per  room  when  the  dining  room  is  desired  only  as 
a  convenience  to  guests  and  considered  a  necessity  in  order  to  keep  the  rooms  filled. 

Entrance  of  supplies  needs  first  and  most  careful  consideration.  Elevators  and  broad  stairways  should 
lead  directly  to  storeroom  entrance  and  main  storage  refrigerator.  Main  storage  refrigerator  should  be  a 
4-compartment  box  of  not  less  than  400  sq.  ft.  of  floor  space  for  a  500-room  house.  From  this  point  the 
equipment  should  be  so  arranged  as  to  avoid  all  unnecessary  retracing  of  steps  until  it  ultimately  is  delivered 
to  the  patron. 

Having  determined  location  of  the  supply,  entrance,  the  next  consideration  is  given 
to  the  entrance  to  kitchen  from  main  dining  room.  This  should,  if  possible,  be 
centrally  located  for  both  rooms.  If  the  kitchen  is  on  a  different  floor,  from  one 
main  dining  room,  space  must  be  taken  for  a  service  pantry  where  short  orders, 
entrees,  pastry  and  coffee  are  served.  This  service  pantry  requires  a  cook’s  table 
and  steam  table  with  dish  heater,  range,  broilers,  short  order  box,  pastry  counter, 
urns,  and  checkers’  stands  arranged  in  the  above  order  with  right-hand  entrance 
and  exit  doors,  also  a  broad  stairway  with  division  rail  leading  to  main  kitchen. 


Wherever  possible,  kitchen  and  main  dining  room  should  be  on  the  same  floor; 
right-hand  service  should  be  sought  if  in  any  way  a  possibility.  Entrance  to  kit¬ 
chen  should  be  protected  by  a  vestibule  so  that  doors  do  not  open  directly  into  din¬ 
ing  room.  The  ideal  arrangement  is  a  nearly  square  kitchen  with  the  service  sta¬ 
tions  to  the  front  and  corresponding  preparation  rooms  back  of  them.  “pu”  New  Gas  Range 


ALBERT  PICK  &  COMPANY 


Page  Seven 


A  large,  complete  soda  foun¬ 
tain  is  an  integral  part  of  the 
kitchen,  serving  fancy  creams, 
ices  and  many  Drake  special¬ 
ties.  It  is,  of  course,  a  “Pix 
Master-Made”  Fountain. 


‘age  Eight 


ALBERT  PICK  &  COMPANY 


Other  Views  in  the 
Spl  endid  Drake  Hotel  Kitchen 


All  the  pastry  for  the  Drake 
Hotel  is  prepared  in  this  effi¬ 
cient  pastry  section,  equipped 
with  "Pix”  Steamer,  two 
jacketed  tipping  kettles,  dough 
mixer,  range  and  marble  top 
work  table. 


This  coffee  pantry,  equipped 
with  griddle,  egg  boiler,  and 
cereal  cookers,  serves  many 
breakfast  specials  as  well  as 
coffee  and  pastries. 


The  most  convenient  order  of  equipment  is  as  follows: 

Steam  table,  short  order  table,  oyster  bar,  garde  manger  counter,  pastry  counter,  pantry  counter,  soda 
fountain  and  checkers’  desk.  These  are  arranged  in  a  hollow  square;  in  the  center  of  the  room  are  located 
tray  stands,  dish  heaters  and  a  roll  warmer.  The  fronts  of  the  service  stations  are  supplied  with  dish  heat¬ 
ers  and  cabinets  extending  4  ft.  above  the  floor  with  the  tops  forming  a  serving  shelf.  Back  of  each  of  these 
stations  is  the  preparation  room  for  that  part  of  the  food,  as  follows: 


ALBERT  PIC  K  &  COM  PA  N  Y 


Page  Nine 


The  ranges  are  lined  up  back  of  the  steam  table  and  cook’s  table.  Racks  over  the  cook’s  table  carry  the 

pans.  The  ranges  in  turn  have  a  vegetable  and  soup  preparation  room  back  of 
them  separated  by  a  6-in.  tile  partition  6  ft.  6  in.  high.  Here  are  the  peelers, 
vegetable  steamers  and  stock  kettles  and  here  also  is  located  the  pot  washing  de¬ 
partment. 


The  short-order  station  in  addition  to  having  an  open  top  range  has 
two  broilers  and  a  short-order  box.  Back  of  the  oyster  bar  is  the 
shell  fish  ice  box  and  in  it  space  for  trays  of  opened  oysters  and  clams. 


The  garde  manger  counter  is  backed  up  by  the  butcher  shop  where  meat  choppers, 
blocks,  meat  grinders,  cutting  tables  and  slicers  facilitate  the  work.  This  depart¬ 
ment  should  be  located  convenient  to  the  storeroom  in  order  to  expedite  the  han¬ 
dling  of  fresh  meat  and  poultry.  The  pastry  pantry  and  soda  counter  should  be 
backed  up  by  the  bake  shop  and  ice  cream  preparation  rooms.  In  this  section  are 
the  fixtures  for  making  toast,  waffles  and  cakes;  also  a  multiple  egg  timer  and 
spacious  service  boxes  to  carry  material  for  all  salads. 


De-'-K.- 


•Coffe.E.*PanT(  :Y* 


Though  the  needs  of  all  hotels  are  seldom 
the  same,  there  are  some  primary  require¬ 
ments  of  equipment  and  arrangement  of 
kitchens  that  every  proprietor,  operator 
or  architect  must  know.  The  plan  at  the 
left  shows  a  typical  kitchen  for  a  500 
Room  Hotel,  with  necessary  equipment 
and  most  efficient  arrangement.  Our 
Engineering  Department  is  at  your  dis¬ 
posal  in  making  preliminary  plans  for 
kitchens  of  any  size. 


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Planning  and  Equipping  Efficient  Kitchens  (continued) 

Each  of  the  departments  must  be  supplied  with  sinks  for  washing  its  own  pans  and  utensils  and  also  for 
cleansing  of  raw  materials.  Work  table  space  is  also  a  necessity  and  it  is  safe  to  state  that  too  many  sinks, 
tables,  and  refrigerators  are  never  supplied  in  any  kitchen.  Where  two  dining  rooms  are  directly  supplied 
from  the  same  kitchen,  the  doors  should  be  located  at  opposite  ends  of  the  room.  Since  one  of  the  dining 
rooms  will  have  a  less  convenient  service  and  more  crossing  and  retracing  of  steps  than  the  other,  corres¬ 
pondingly  wider  aisles  should  be  left  in  the  center  of  the  room. 

In  nearly  every  modern  hotel  it  has  been  found  advantageous  to  have  all  dishes  washed  in  one  place  with 
conveyors  to  bring  the  dishes  from  the  various  serving  pantries  and  return  them.  Conveyor  dishwashing 
machines  are  most  practical  for  this  type  of  dish  pantry.  Metal  boxes  are  used  on  the  conveyor  for  the 
transporting  of  dishes.  When  conveyors  are  not  used,  separate  centrally  located  dish  pantries  must  be  pro¬ 
vided.  Adjacent  to  the  dish  pantry  is  the  silver  room  supplied  with  lock  cabinets,  sinks  and  a  silver  cleans¬ 
ing  machine  of  suitable  size  to  take  care  of  all  hollow-ware. 

The  same  general  rules  which  govern  the  arrangement  and  space 
requirements  for  cafes  and  restaurants  of  hotels  apply  to  public 
restaurants  not  connected  with  the  hotel.  They  also  govern  the 
arrangement  of  all  kitchens  in  clubs  and  fraternal  organizations. 
The  requirements  of  the  hospital  kitchen  are  quite  different  as 
no  pantry  service  is  necessary  and  the  principal  requirements 
are  for  cereals,  soups,  broths  and  stews.  This  necessitates  a 
much  larger  number  of  stock  kettles,  steamers  and  pot  roasting 
kettles  than  are  necessary  in  a  kitchen  of  similar  size  in  a  hotel, 
and  eliminates  all  the  equipment  for  short-order  work,  such  as 
broilers,  garde  manger  counter,  pantry  counter,  short-order  refrigerator  and  service  stand. 


“Pix" 

Cook’s  Table 
and  Warmer 


ALBERT  PICK  &  COMPANY 


Page  Eleven 


mt'-f  . 

V/-'' 


The  Kitchen  of  the  Sheridan-Plaza  Hotel,  Chicago,  is  a  distinct  achievement  in  kitchen  engineering.  It  was  designed  and  installed  in  its  entirety  by 
Albert  Pick  &  Company’s  engineers,  who  sought  to  make  it  one  of  the  most  efficient  kitchens  in  America.  Albert  Pick  &  Company’s 

finest  equipment  was  used  throughout. 


Page  Twelve 


ALBERT  PICK  &  COMPANY 


Planning  and  Equipping  Efficient  Kitchens  (continued) 


The  actual  service  to  patients  is  accomplished  through  a  series  of  diet  kitchens  scattered  throughout  the 
hospital  and  supplied  from  the  main  kitchen  by  means  of  fireless  cookers  and  special  containers  which  are 
transferred  on  special  trucks  by  elevators  and  service  halls  to  the  various  ward  diet  kitchens.  These  diet 
kitchens  contain  a  steam  table  with  hot  plate  attached,  dish  warmer,  sink,  small  ice  box,  dish  cabinet  and 
household  range.  The  nurses  prepare  the  trays  for  each  patient  from  the  steam  table  and  refrigerator. 


Another  type  of  kitchen  which  is  now  universally  demanded  is  that  for  the  large 
public  cafeteria  and  the  space  requirements  here  can  be  slightly  reduced  from 
that  necessary  in  the  hotel,  cafe  or  hospital.  The  counter  proper  is  always  lo¬ 
cated  on  the  dining  room  side  of  kitchen  and  this  in  itself  acts  as  a  service  coun¬ 
ter  for  hot  foods,  cold  foods  and  pantry  service,  eliminating  from  the  kitchen  the 
space  that  would  be  required  for  these  various  departments  in  the  service  res¬ 
taurant.  Although  it  is  possible  to  reduce  materially  the  kitchen  space,  it  is 
never  safe  to  devote  less  than  one-third  of  the  entire  available  space  to  kitchen 
purposes.  In  other  words,  if  a  first  floor  room  is  available  and  no  basement  or 
other  storage  space  is  possible,  the  partition  should  so  divide  the  space  as  to 
allow  one  square  foot  of  kitchen  to  each  two  square  feet  of  dining  room. 


ALBERT  PICK  &  COMPANY 


Page  Fourteen 


This  view  of  the  Sheridan-Plaza  Kitchen  is  looking  toward  the  range  and  broiler  division, 
with  the  gleaming  dish  warmers  in  the  foreground.  The  splendidly 
efficient  bank  of  ranges  is  shown  to  the  right. 


Planning  and  Equipping  Efficient  Kitchens  (continued) 

The  location  generally  selected  includes  a  basement  and  first  floor  where  the  entire  basement  is  utilized  for 
helps’  lockers  and  wash  rooms,  dry  storage,  storage  refrigerator,  refrigerating  machinery  equipment,  vege¬ 
table  preparation,  dishwashing  and  linen  rooms.  Where  this  is  possible  the  necessary  kitchen  space  on  the 
main  floor  can  be  reduced  one-half.  It  is  also  quite  customary  to  remove  the  bake  shop  entirely  from  the 
kitchen  and  place  it  upon  a  second  or  mezzanine  floor  directly  above  the  kitchen  proper. 


In  school  and  industrial  cafeterias  the  space  requirements  are  nearly  the  same  as  in  the 
public  cafeteria,  and  considering  all  departments,  it  is  safe  to  devote  less  than  one 
square  foot  of  kitchen  space  to  each  two  square  feet  for  the  dining  room. 

Efficient  kitchens,  of  course,  can  be  produced  only  with  efficient  equipment.  This 
must  be  adequate,  modern,  and  above  all,  durable.  Many  a  carefully  planned  kitchen 
has  been  ruined  by  improper  equipment.  The  great  number  of  Albert  Pick  &  Com¬ 
pany  kitchens  operating  today  in  every  size  and  type  of  institution  is  proof  that  Albert 
Pick  &  Company  equipment  sets  the  standard  of  excellence  for  efficiency,  economy 
and  durability.  In  specifying  Albert  Pick  &  Company  equipment  you  are  assured 
of  securing  the  equipment  that  best  meets  your  requirements,  with  every  certainty 
of  long  and  continuous  service. 


“Pix”  Electric  Broiler 


ALBERT  PICK  &  COMPANY 


Page  Fifteen 


Ill  | 


A  bake  shop  that  works  twen¬ 
ty-four  hours  a  day  to  meet 
the  requirements  of  the  cafe¬ 
teria  and  dining  room.  It  is 
fitted  with  specially  construct¬ 
ed  metal  cabinets,  convenient 
and  sanitary. 


A  completely  equipped  soda 
fountain  is  set  at  the  end  of  the 
line  of  service,  where  waiters 
can  secure  sundaes,  sodas  and 
fancy  drinks  for  quick  service. 
Special  shelves  hold  the  soda 
silverware. 


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■  •va  f  -SSisSigesE' -xi  ~  * 

MHMI 


Page  Sixteen 


ALBERT  PICK  A  COMPANY 


The  vegetable  preparation  sec¬ 
tion  contains  this  “Pix”. 
Steamer  with  white  enameled 
front  and  nickel  trimmings,  to 
conform  with  the  spotless  ap¬ 
pearance  of  the  remainder  of 
the  equipment. 


April  X6.  «22' 


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All*art  Illinois* 
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555  ^ SsTa: 

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yoooin®*”4  >  troij  jonr  . 


PICK  &  COMPANY 


Unqualified  approval  of  Albert  Pick  &  Com¬ 
pany  equipment  and  service.  This  letter 
from  Mr.  Adams  is  only  one  expression  from 
the  many  we  receive  from  leading  hotels. 


The  line  of  service  of  the  kitchen  in  the  Kansas  City  Club  is  well  shown  in  the  view  above, 
looking  down  the  center  aisle  and  giving  an  idea  of  the  completeness  of  the  kitchen  as 
well  as  the  high  quality  of  the  equipment.  At  the  left  is  shown  the  vegetable 
preparation  section,  with  two  “Pix”  Steamers,  three  jacket  kettles 
and  a  vegetable  masher. 


Page  Eighteen 


ALBERT  PICK  &  COMPANY 


Page  Nineteen 


A  view  down  the  line  of  ranges,  with  broilers  in  the  foreground,  and  cooks’  table  at  the  right, 
indicating  the  size  of  this  installation  and  showing  the  well-planned  arrangement. 

The  view  at  the  right  shows  the  coffee  pantry,  with  cup  warmer,  looking 
toward  the  dishwashing  section. 


ALBERT  PICK  &  COMPANY 


A  model  of  a  small,  but  splendidly  efficient  kitchen  is  this  in  the  Oak  Park  Arms.  Equipped  with  the 
finest  equipment,  it  is  able  to  care  for  all  the  requirements  of  a  large  and  popular  dining  room. 


ALBERT  PICK  <Jt  COMPANY 


In  the  Ambassador  Hotel,  Chicago,  owned  and  operated  ^]by  the  Hotel  Sherman  Company,  is  another 
Kitchen  reflecting  the  value  of  Albert  Pick  &JCompany  equipment  and  design. 


Poqb  Twenty-one 


ALBERT  PICK  A  COMPANY 


Though  the  kitchen  is  not  designed 
for  beauty,  its  appearance  is  an 
important  consideration.  This 
Michigan  State  Telephone  Com¬ 
pany  kitchen,  gleaming  and  white, 
is  an  example  of  the  finest  type 
of  kitchen  installation. 


It  is  natural  that  “Pix"  Equipment 
was  chosen  for  this  splendid  kitch¬ 
en:  Its  record  in  public  service 
guarantees  it,  its  appearance  com¬ 
mends  it,  its  efficiency  makes  it 
economical. 


ALBERT  PICK  <k  COMPANY 


PaQt  Tvr+rU'j-Tkre* 


In  the  popular  North  Shore  district  of  Chicago  is  the  Bulldog  and  Whistle,  catering  nightly  to  i 
and  fastidious  patronage.  In  this  Albert  Pick  &  Company  kitchen  are  prepared  the 
savory,  dishes,  including  chop  suey,  that  insure  its  popularity.  The  Bulldog 
and  Whistle  was  completely  equipped  by  us. 


large 


Page  Twenty-four 


ALBERT  PICK  &  COMPANY 


rCc 


Fon  Wah  Restaurant,  Chicago,  specializing  in  Chinese  dishes,  selected  Albert  Pick  &  Company  equipment 
throughout  the  restaurant  and  kitchen.  The  chop  suey  ranges  are  of  special  design 
and  large  capacity  to  meet  the  requirements  of  this  large  restaurant. 


mwu 5 


■ 


1 


ALBERT  PICK  &  COMPANY 


Page  Twenty-jive 


ALBERT  PICK  Jc  COMPANY 


Page  Twenty-six 


In  the  famous  Cook  County  Hospital. 
Chicago,  you  will  find  "Pix”  Equipment 
working  as  reliably  and  efficiently  as  the 
day  it  was  installed.  Two  huge  urns  and 
a  battery  of  jacketed  kettles  are  at  the 
right;  the  ranges  are  at  the  left. 


The  compact  kitchen  of  the  Jackson  Park 
Hospital  Chicago,  was  designed  and  in¬ 
stalled  by  Albert  Pick  &  Company.  It 
is  typical  of  our  smaller  hospital  kitchens. 


“Pix”  Equipment  in  Leading 
Hospital  Kitchens 


r; 


mmmm 


7 


Kitchens  in  hospitals  require  specialized  knowledge 
as  well  as  special  equipment.  In  the  Lying-In 
Hospital,  Chicago,  is  an  Albert  Pick  &  Com¬ 
pany  kitchen  that  has  proved  its  worth 
through  years  of  consistent  service. 


In  St.  Rita’s  Hospital,  Lima,  Ohio,  you  will  find  the 
nstallations  pictured  below.  Left,  a  diet  kitchen; 
center,  a  view  of  the  coffee  pantry  with 
steam  table;  right,  a  general  view  of  the 
main  kitchen. 


Page  Twenty-Seven 


ALBERT  PICK  &  COMPANY 


IXTY  -  FIVE  Y£ARS  OF 
FAITHFUL  SERVICE 


That  is  the  foundation  upon  which  Albert  Pick 
&  Company’s  success  has  been  built.  What  we 
are  today  is  due  to  the  confidence  of  nearly 
one  hundred  thousand  customers,  inspired  not 
by  what  we  say  we  can  do,  but  by  what  we 
have  accomplished  for  nearly  two-thirds  of  a 
century.  Our  business  is  built  upon  our  ideal  to 
quote  the  lowest  prices  consistent  with  good 
merchandise,  to  render  a  high  standard  of  ser¬ 
vice  and  to  put  quality  before  any  other  consid¬ 
eration.  We  will  never  swerve  from  this  ideal. 


208-224  W.  RANDOLPH  ST.  CHICAGO 


cTyt&  <rWro r*  1  d  W  Ijj& ^cLirx  <5  E cjvtijy m en  t  e 


SILVERWARE  .  FACTORY 
Bridgeport,  conn. 


GENERAL  OFFICES  &  SALESROOMS 

CHICAGO.  ILL.  .  _ 


RETAIL  BRANCH,  BURLEY  ft  CO. 
CHICAGO.  ILL 


WOODWORKING  PLANT 
CHICAGO.  ILL 


